A great winter night dish - quick & easy to prepare and great served with crusty bread, although there are plenty of carbs here already.


  • 1 onion diced

  • 2 sticks celery diced

  • 2 rashers bacon diced

  • 1 clove garlic, finely chopped or grated

  • 1 2cm piece ginger, finely chopped or grated

  • 3 medium potatoes diced

  • 1/4 red capsicum finely diced

  • About two cups stock (veg or chicken)- may need more

  • 410 g can creamed corn

  • 2 tbls chopped parsley or coriander

  • Olive Oil


  • 1.

    Fry onion, celery & bacon until onion softens. Add garlic & ginger and cook for until fragrant. Add potatoes & capsicum and cook for a minute, mixing so that the mixture coats the potatoes. Add stock until potatoes are just covered and simmer for about ten minutes until potatoes are tender. Stir through creamed corn and cook for another five minutes. Add herbs and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 755kj
  • Fat Total 30g
  • Saturated Fat 7g
  • Protein 22g
  • Carbohydrate 105g
  • Sugar 15g
  • Sodium 972mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I have also added some cumin or chilli powder/cayenne pepper at the potatoe stage. Can also add a star anise to add a different flavour as well.

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